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Potatoes are typically harvested from the ground, but that doesn’t necessarily mean that they need dirt to grow. In fact, moisture and warmth are the only factors required for spuds to start sprouting. The ideal temperature for potato growth is actually lower than you’d think—think anywhere between 68-70°F. Farmer Jenny McNally revealed to The Irish Times that the indoor temperature of many homes is warm enough to trick potatoes into thinking that it’s spring.
The part of the potato we eat is the root, and its primary function is to facilitate the growth of the plant and flower. So over time and in warm, moist environments, the nutrients in the root will jumpstart the sprouting process. The root itself is edible, but the rest of the plant is actually poisonous.
Can You Eat Sprouted Potatoes?
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The short answer is: it depends. The sprouts themselves are high in glycoalkaloids, a type of chemical compound that can be toxic to humans. Glycoalkaloids are also found in fresh potatoes, albeit in negligible amounts. The more the potatoes sprout, the more glycoalkaloids develop—in both the sprouts and the root itself.
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